Sev-Tameta nu Shaak

I remember a morning when my mum was asking me what subzi I wanted to have in lunch… As always, she had a big list of veggies she can prepare for me but unfortunately, I hardly liked 1-2 out of them! :P To avoid that list, I used to demand my favorite sweet-n-sour ‘Sev Tameta nu Shaak’, which means Gram Flour Noodles cooked in Tomato Gravy :) I stay away from the dishes which has jaggery/sugar in it, but this is an exception for all time!!!

Being from Jamnagar originally, I’m a kathiyawadi :) No one can notice that accent in me though… And quite obviously, I derive foodie-traits of a typical kathiyawadi!!! I love my weekend morning with gathiya-jalebi ;) I love having a glass of masala soda every now n then :P I simply enjoy dry fruit kachoris from the HJ Vyas ;) I enjoy ‘gulkand wala meetha paan’ at times too :DAnd I can’t forget adding something that I love the most – “Kathiyawadi Food”!!! I was fond of hot ‘n’ spicy food all the time when I was back in India, but since long I see a change in my taste-buds which doesn’t allow me to have even a pinch of chilly in extra :( :( :( I know, kathiyawadi dishes can’t be complete without generous use of green/red chillies!!!

Here is a recipe of an authentic dish ‘Sev-Tameta nu Shaak’ from my native, less spicier one :)

Sev Tameta nu shak


2 cup Tomato Puree
1 cup Sev
2 tsp Minced Garlic
1/2 tsp Chopped Green Chillies
1 tbsp Jaggery
2 tsp Lemon Juice
1/2 tsp Red Chilly Powder
1 tsp Coriander Powder
1/4 tsp Turmeric Powder
1 tbsp Cooking Oil
1/2 tsp Mustard Seeds
A pinch of Hing
1/2 cup Hot water


– Heat oil in a deep vessel and add mustard seeds.
– Once it stops spluttering, add hing, green chillies and minced garlic into it. Saute it for around 30 seconds.
– Add tomato puree and jaggery along with all spices. Mix everything well.
– Mix hot water into it and simmer it for 10 mins and bring it to boil.
– Add sev in gravy and cook it for around 5 mins or until it gets quite soft.
– Transfer it to a serving bowl and serve hot!!!


– My mum used to make this sev directly in the gravy only. Cook it untouched for a few mins and then mix it gently!!! That was the best way to make it… But to be on safer side, I used ready sev only.
– Adjust the amount of chilly powder n green chillies as per your taste. Original kathiyawadi subzi is too hot n spicy in taste, which is not my cup of tea for sure :P